prime-rib-done-on memphis-grill

PRIME RIB ON THE SMOKER

SMOKED PRIME RIB

There are a lot of different recipes and ideas for prime rib but here is the one I have been using for years. It’s simple and everyone I have served it to loves it. You can use either the Primo lump charcoal smoker or the Memphis pellet grill. The only difference is on the Memphis pellet grill I start with a high initial sear temperature when the roast is first put on the grill. 

WHAT YOU SHOULD HAVE:

  • Memphis Pellet Grill or Primo Smoker
  • Roasting pan with rack
  • Temperature probe

INGRIDEINTS:

  • Prime rib roast. I prefer bone in but boneless will work fine.
  • Seasoned Salt & Pepper
  • Dried rosemary. Enough to coat the roast.

WHAT YOU SHOULD DO:

  1. Pre-heat the Memphis pellet grill to 6oo degrees or with the Primo smoker get it to 325 degrees.
  2. Season the roast with the salt and pepper.
  3. Rub the rosemary all over the roast. It helps if the roast was rinsed just prior to seasoning to give some moisture for the seasonings to stick to.
  4. Place the roast on a rack in a roasting pan and place on the grill.
  5. For the Memphis, once you place the meat and insert the temperature probe, close the lid and turn down the heat to 325 degrees.
  6. After a 2 – 3 hours, baste the roast with its own juices from the pan. Cooking times will vary depending on the size of your roast.
  7. Cook until internal temperature is 10 degrees short of your desired final temperature. 
  8. Remove from grill and loosely cover with foil and then let the roast rest for 20-30 minutes. This is when all the good stuff happens and the roast should rise in temperature to your desired final temperature.
  9. Carve and enjoy.

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